BEEF LO MEIN (using a wok) Recipe
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Category: |
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Ingredients: |
Ingredients: 1 lb. flank steak, sliced very thin 3 T. soy sauce (to be divided) 2 T. rice wine (to be divided) 2 tsp. cornstarch 2 T. oyster sauce 1/2 tsp. sugar 1/2 lb. noodles ("fat" spaghetti noodles or fettacini) 1 T. sesame oil 4 T. oil (to be divided) 2 carrots - julienne or grated 8 Chinese cabbage leaves, cut crosswise as shredded 4 oz. sliced mushrooms
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Directions: |
Directions:Mix beef with 2 T. soy sauce, 1 T. rice wine and cornstarch. Set aside to marinate for twenty minutes.
Combine remaining soy sauce, rice wine, oyster sauce and sugar. Set aside.
Boil large pot of water. Add noodles and cook according to package directions. Sitr occasionally to separate noodles. Rinse in cold water and toss with 1 T. sesame oil. Set aside.
Heat 1 T. oil in wok. Add carrots and stir fry one minute. Add cabbage and mushrooms. Stir fry one minute. Remove vegetables.
Heat 1 T. oil in wok. Add beef and fry until brown about two minutes. Remove. Wipe out wok.
Heat 1 T. oil in wok. Add noodles and heat through. Add vegetables and beef. Add reserved sauce. Stir whole mixture together and serve. |
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Personal
Notes: |
Personal
Notes: Once you buy all the Chinese sauce ingredients, you can stir fry almost any vegetables and any meat following this same recipe. Begin frying the "thickest" vegetables first, ie: broccoli and water chestnuts before peas and green onions.
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